three plate vegan Tapas

for a taste of spain, try this trouble-free tapas trio…

Prep | under 10 mins

Cook | 20 mins

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 30 minute meal

INGREDIENTS

Pisto (Spanish Ratatouille) with Beans:

1tbsp olive oil

1 red pepper, diced

1 green pepper, diced

Large handful cherry tomatoes, diced

1 aubergine, diced

1/2tbsp smoked paprika

2tbsp lemon juice

Sea salt, pinch of

Freshly ground black pepper

1x 400g tin chopped tomatoes plus 1/2 tin of water

1tbsp tomato puree

1x 400g tin of cannellini beans

Seared Courgette with Mint:

1 large courgette, cut into 1cm slices

Dressing (whisk together…):

3tbsp olive oil

juice of 1/2 lemon

1tsp balsamic vinegar

Sea salt

Freshly ground black pepper

Topping:

Zest of 1 lemon

1 tbsp fresh mint, chopped

Padron Peppers:

1tbsp olive oil

130g Padron peppers

Sea salt

METHOD

First, make the ratatouille. Fry the peppers, aubergine and fresh tomatoes in a large skillet or frying pan for 5 minutes. Add everything but the beans and simmer for 15 minutes. Add the beans in the final three minutes of cooking and season to taste

While the ratatouille cooks, make the courgette dish. Heat another large skillet and carefully add the courgette slices. Sear for 3 mins each side. Place on a plate, drizzle over with the dressing and scatter with mint and lemon zest

Now make the padron peppers. In a separate frying pan, gently heat the oil over medium heat. Fry the peppers until their skin starts to blister (itโ€™ll only take a minute or two). Add to a plate and sprinkle over with sea salt.

Serve family-style with big hunks of fresh bread to mop the sauce. Absolutely Delicious. Enjoy x

Copyright (c) misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire ๐Ÿšœ ๐Ÿฎ ๐Ÿ‘

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